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Stone-Bowl Doenjang Jjigae with Pickled Radish
Deeply satisfying Doenjang Jjigae with Pickled Radish, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb doenjang jjigae
- 1 tsp soy sauce
- 1/2 cup gochujang
- 1 tbsp garlic
- 2 tsp scallions
- 1 medium toasted sesame oil
- 1 lb sugar
- to taste good finishing oil
Method
Step by step
- Start low: onions and garlic in butter until they turn soft and sweet.
- Layer in the main ingredients and let them get to know the pot.
- Cover with stock and simmer gently -- a hard boil muddies a good soup.
- Taste, correct the salt, and brighten with a little acid before ladling out.
Keep cooking
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